one cup of powdered sugar
One tablespoons of vanilla essence.
Four sheets of gelatin or one sachet made from powdered gelatin
For the topping of chocolate ganache:
Two hundred grammes chopped dark chocolate
Two hundred milliliters of thick cream
Fifty grammes of butter
Commands
Building the layer of vanilla cream:
Hydrate the gelatin by submerging the gelatin leaves in cold water to soften them if using leaves. Should you make use of powder,
dissolve the gelatin with a little cold water.
Whisk the heavy cream in a large bowl until it forms firm peaks. Discard.
Get the cream cheese mixture ready: In another dish, smooth the cream cheese. add the
powdered sugar and vanilla essence; keep beating until nicely blended.
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